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Lobster with myrtle

Tempo: 80 minutes

Difficoltà: High difficulty

Lobster with myrtle

If you've been to Sardinia at least once, you'll probably have had the chance to taste one of the region's specialities: myrtle liqueur. Made from the berries of this plant, this liqueur is rather sweet and aromatic and is served cold, often in combination with traditional desserts.

We recommend you to enjoy a small glass at the end of a meal, but also try using it as an ingredient in the following recipe: lobster with myrtle.
In this preparation, the delicate taste of the lobster is perfectly combined with the unique aroma of myrtle.

The delicious sauce you obtain will be perfect for sprinkling on the crustacean but also on la ratte potatoes, a particular variety with a fleshy texture and a flavour similar to that of chestnuts.

A refined and impressive recipe that encapsulates all the scents of Sardinia: the sea and the Mediterranean vegetation.

Here is how to prepare lobster with myrtle:

4 people

2 lobsters of 500 g each
400 g potatoes “la ratte” variety
20 g of parsley
1 g of thyme
5 g marjoram
30 g of tomato paste
5 cl of Vermentino di Gallura wine
2 cloves of garlic
1 onion
1 celery stalk
1 cl Myrtle Liqueur
100 g of Janas Tomato and Basil Sauce
3 cl Janas Extra Virgin Olive Oil
Salt and pepper as required



Blanch the lobsters in plenty of salted water for 4 minutes. Remove the claws and cook for another 4 minutes. Remove the lobster meat from the shell, taking care to preserve the heads.


Peel and clean the onion and celery. Chop them finely and fry them in a little oil. Add the lobster heads, breaking them up, and toast them. Add the Vermentino wine and let it evaporate.


Add the tomato paste and the Janas tomato sauce and cook for 20 minutes. When cooked, strain the sauce through a fine-mesh strainer and adjust the salt.


Clean and peel the potatoes, then boil them in salted water. When they are cooked, peel and cut them up, then dress them with extra virgin olive oil. Keep them warm.


Take the lobster meat and fry it in oil in a non-stick pan. Add the myrtle and the previously prepared sauce and cook until syrupy.


Arrange the potatoes on the bottom of the plate, add the lobster and season with the sauce.